Vanilla-Chai Sandwich Cookies

Ingredients

Chai Shortbread

  • 1 ⁄2 cup (120 mL) shortening (such as Spectrum palm shortening), room temperature
  • 1/4 cup (60 mL) dairy-free margarine, room temperature
  • 1 tsp vanilla extract
  • 1 cup (250 mL) brown or white rice flour, superfine if possible*
  • 2/3 cup (160 mL)  powdered sugar
  • 1/2  cup (120 mL) cornstarch
  • 1 batch spice mix

Spice Mix

Prepare a second batch of the following mix if also making the Chai-Spiced Warm Mylk.

  • 1 ½  tsp ground ginger
  • 1 ½  tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 ⁄ 2 tsp ground allspice
  • 1 ⁄ 4 tsp ground cloves

Cookie Icing

  • 1 cup (250 mL) powdered sugar
  • 2 tbsp shortening (such as Spectrum palm shortening)
  • 1 tbsp plain dairy-free milk alternative
  • 1 ⁄ 2 tsp vanilla extract
  • Pinch salt

Recipe Tip

*If gluten is not a concern, then use an equivalent amount of all-purpose flour in place of the rice flour.

These generously spiced cookies have a nice crisp texture that works perfectly for sandwich cookies. For a tender, melt-away texture, see the second option.

Get a double dose of sweet and spice by dunking these cookies  in a delicious warm glass of Chai-Spiced Warm Mylk.

Makes: 28 cookies or 14 sandwich cookies
Free of: gluten and all top allergens

 

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of  Godairyfree.org.

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Instructions

  1. Preheat oven to 300º F.
  2. For spice mix, in a small bowl, whisk all ingredients together. Store the spice mix in an airtight container if not using immediately.
  3. Place the shortening, margarine and vanilla in a mixing bowl and blend until creamy.
  4. Sift in the rice flour, sugar, cornstarch, and spice mix, and mix until smooth and thick. If crumbly, use a wooden spoon or your hands to bring it together.
  5. Shape the dough into 1-inch balls. If it is too sticky to handle, place the dough in the refrigerator for 30 minutes to firm up.
  6. Place the balls on a baking sheet lined with a silicone baking mat or parchment paper, and flatten them to 1 ⁄ 4-inch thickness.
  7. Bake the cookies for 25 minutes. Let them cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
  8. To make icing, sift the powdered sugar into a mixing bowl.
  9. Add the shortening, milk alternative, vanilla and salt and, with your mixer on low, blend until the powdered sugar is incorporated.
  10. Turn the mixer up to medium; whip for 2 minutes, or until the icing is stiff but creamy.
  11. To make sandwich cookies, spread icing generously on the flat side of half of the cookies. Top with the remaining cookies (flat-side down), and gently press together.

Recipe Variation

Melt-away Cookies: Omit the margarine, increase the shortening to 3⁄ 4 cup, and add 1⁄8 teaspoon of salt with the shortening. These are more fragile, but light and delightful.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com .

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